Arrange the apricots, cut side up, in a single layer in an ovenproof dish. Heat the wine in a small saucepan. Add the vanilla extract and sugar to the pan and stir together until the sugar dissolves. Pour over the apricots and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 15 minutes or until the apricots are soft and a little browned. Leave to cool slightly.
Put the ricotta, cream and icing sugar in a food processor and pulse until smooth. Spoon the apricots into bowls with the juices and top with the ricotta mixture to serve.